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sartoric

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Everything posted by sartoric

  1. Northern Thailand also has hot springs where you can cook eggs !
  2. Without the Arctic char and Langoustines though. I have been to NZ, but not the far south where glaciers lie. It is on the fridge list.
  3. Maybe you misunderstood, it’s KennethT going to Penang at Christmas. Unfortunately I have no travel plans on the horizon.
  4. Thanks from me too @KennethT. I’m unlikely to get to Iceland in this current life, so I appreciate seeing it through your eyes. Looking forward to Penang at Christmas.
  5. Oh my gosh, those drumsticks. We have tried growing them here, not successfully yet. It’s been too wet. Umm, also those dosas look fabulous.
  6. All looks fabulous @Kerala. So jealous of your trip with family, I reckon it would be a huge difference to being a western tourist. I think someone else asked the question about the spice mix on my thread. IIdidn’t know at the time, so it’s good to solve the mystery. Jew town was pretty fascinating, and the synagogue was a first for me. Did you know every handmade tile is different ?
  7. Thanks so much for this. Takes me back to our time in Kerala, which we very much enjoyed.
  8. Wow, that was a fabulous meal ! Thanks so much for taking the time to share with us.
  9. @KennethT I wanted to buy a string hopper device in Sri Lanka but lost interest when the vendor wanted $50. He clearly thought I was born yesterday.
  10. Putting tomato juice in the fridge now ! Oh my, that Bloody Mary. Thanks for sharing.
  11. This is also how you make paneer, the firm Indian cheese. It’s pressed into blocks rather than broken up.
  12. I got my copy of Dishoom in the post yesterday. Jumped right in making Chicken Berry Britannia from page 232. It was delicious despite no cranberries.
  13. It was a Sami Tamimi recipe found by Google. Sliced green chillies and salt in the fridge for 3 days, then blitzed with cider vinegar and lemon juice. Simple and helps when you have a glut of green chillies.
  14. This was a Moroccan tajine of wings with chickpeas, olives and preserved lemon. I grew and preserved both the olives and lemons. In the sauce is a fiery harissa from home grown chillies. The green stuff on top is shatta and a sprinkling of parsley, both also from our garden. It was even better for lunch the following day.
  15. It’s not crisp, soft I guess. I made the curry sauce first, fry mustard seeds, add pounded ginger and black pepper, blended onions and green chillies, curry leaves, sliced garlic, loosened with coconut milk then add the wings and potatoes. Tamarind goes in last with a sprinkle of garam masala.
  16. It was almost exactly 5 years ago in the before times, that we visited the Indian state of Kerala. I made this last night, wings in a mild curry flavoured with tamarind and coconut. Served with turmeric rice, an orange avocado salad, tarka dal and mixed veggies from the garden. The veg included New Guinea beans (which are not from New Guinea and are not beans), carrots, okra and green beans. This dish also flavoured with tamarind and quite fiery.
  17. It is a fermented sauce by Clean & Green Organic Ferments.
  18. Sure. I used finely shredded cabbage and carrots, thinly sliced red onion, some mung bean sprouts and mixed it all with this dressing: https://www.recipetineats.com/asian-sesame-dressing/ Basically any veg you have on hand will work. For crunch I added crispy noodles. You could also use peanuts or other nuts.
  19. Team flat here. Marinated in ginger, garlic, soy, pepper, lime and chilli, then baked. Served with Asian slaw and rice flavoured with warm spices of star anise, cardamom, cloves etc. Fermented chilli lime dipping sauce.
  20. I had that book too. This is different though - The Curry Club (Home Cooking). It started as a FB group and expanded to a website when the recipe files became too difficult to manage on FB. They also sell a few spices, spice mixes and cookware.
  21. I don’t seem to be able to reply and quote @Duvel, but here goes anyway. Clockwise from the wings; white cabbage curry from an English website called The Curry Club (Home cooking) we are growing cabbage and this recipe is delicious. Next to that cucumber and mint raita (also growing cucumber and mint) flavoured with roasted and ground cumin, next again is fresh tomato chutney (a South Indian recipe, I’ve posted the method for this in the curry cook off I think). Yes, we’re growing tomatoes too Lastly is Poha, a partially cooked flattened rice, often eaten for breakfast. The flavourings can be almost anything you have on hand. Sourdough flatbread to mop.
  22. Something like this; Heat a few tbs oil, add some cumin and black mustard seeds, when they pop add in a finely diced onion and fry until beginning to colour. Add ginger and garlic (both finely diced or grated) when you can smell them add chopped fresh tomatoes (or canned) and simmer smooshing them to a paste, until the oil appears at the edge of your pan. Add your curry mix, I use a tsp of ground cumin, coriander, chilli and 1/2 tsp turmeric. You can use any you like. Add wings, possibly water, simmer covered until done. Finish with a tsp of garam masala, a crumble of methi (dried fenugreek leaves) a sprinkle of chopped coriander. You can add extra seeds at the beginning, like cardamom, cloves, fennel, and different ground spices within reason. Also vary the finishing touches, mint, parsley, dill all work. Leave out the methi if you don’t have it. The mainstay is the onion, garlic, ginger, tomato base. I sometimes stir in a spoon or two of yoghurt. Turns out different every time, always tasty though
  23. I do love a chicken wing curry.
  24. Nonno Jack’s Sunday lunch. My husband Mark is one of five boys born in the late ‘50s / early ‘60s to Italian parents. After mass the family would visit their maternal grandparents for lunch. Often, nonno Jack would make chicken wings in a fresh tomato sauce. He used a pressure cooker and served the wings with pasta. I’m scared of my pressure cooker and prefer the wings with medium grain rice. The sauce is simple, olive oil, diced onion, garlic, tomato paste, white wine, blitzed fresh tomatoes and chilli flakes. I simmer them for an hour or so, until they’re very very tender. Served tonight with wild rocket from our garden, dressed in the traditional Italian way. Salt, pepper, oil, vinegar, added to the greens in that order, then tossed. For me, flats rule. Luckily, M likes the drumettes.
  25. Bugger. I will miss his posts.
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